Buttermilk Pancakes

Instructions

1. 1

   Mix the dry ingredients

   Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.

2. 2

   Mix the wet ingredients

   In another bowl, whisk the buttermilk, egg, melted butter, and vanilla.

3. 3

   Combine

   Pour the wet ingredients into the dry ingredients. Stir gently until just combined. The batter should be lumpy, not smooth. If it feels too thick to spread slightly in the pan, add 1 to 2 tablespoons more buttermilk.

4. 4

   Rest the batter

   Let the batter rest for 5 to 10 minutes.

5. 5

   Heat the pan

   Heat a nonstick skillet or griddle over medium heat. Add a little butter or neutral oil.

6. 6

   Cook the first side

   Scoop about ¼ cup batter per pancake onto the pan. Cook for 2 to 3 minutes, until bubbles form on top and the edges look set.

7. 7

   Flip and finish

   Flip once and cook for another 1 to 2 minutes, until golden brown and cooked through.

8. 8

   Serve

   Serve warm with butter, maple syrup, blueberries, and raspberries.